Buckwheat and Spelt Margherita Pizza

Hands up if you love pizza?! The problem is, pizza that you buy from the local food court isn't always the best for you, which means lots of people miss out on enjoying a delicious Italian creation because of the horrible stuff that it involves.

If you Google 'clean pizza bases' you will find millions of hits, especially for cauliflower bases. As yummy as cauliflower is, it doesn't give you the same amazing smell of fresh dough wafting through your home, or the crispy but soft base to your tasty toppings.

So after lots of trials and definitely failures, I have come up with a recipe using buckwheat and spelt flour, a lot more nutritious that your store bought pizza. Topped with a homemade pizza sauce, some fresh basil and mozerella, you will feel as you have stepped onto Italy's doorstep.

Happy Eating! X

You will need:

Pizza dough:

1 cup spelt flour

1½ cup buckwheat flour

3/4 cup luke warm water

2 tsp active dry yeast

1tbsp olive or coconut oil

2tsp salt

2tsp coconut sugar

Sauce & Topping:

1 tin crushed tomatoes

3 cloves of garlic, finely chopped

1/2 red onion, diced

fresh basil

1 ball of mozerella

Method:

In a small bowl, combine the yeast, sugar and warm water, and stir until the yeast has dissolved. Leave for 10-15 minutes until the yeast has frothed up.

In another bowl, combine the flours and salt. Add the oil to the wet ingredients, and the pour into the dry. With your hands (or a machine if you prefer) knead the dough until it forms a smooth ball.

Grease a bowl with oil, and place the dough in the bowl. Cover with a tea towel, and prove in a warm, non drafty place until it has doubled in size.

While the dough is proving, heat a splash of oil in a pot on a low to medium heat. Add the onion and garlic to the pot, and cook until soft and fragrant.

Then add the tomatoes, seasoning and a pinch of coconut sugar, and reduce until thickened slightly. Remove from the heat and cool.

Once the dough has doubled in size, pour out onto a floured bench and punch it (softly hahah) a few times to release the gas. Split the dough into two. Put the dough onto a floured tray, and roll out to your desired thickness.

Heat the oven to as hot as it will go (220-250 degrees celcius) on fan bake. Generously cover the pizza base with the tomato sauce. Place the mozerella all over the pizza, and cook in the oven until the base is golden brown and cooked through (20-30 minutes).